Chocolate Chocolate Chip Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 4 | each |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| ½ | cup |
water
warm |
|
| ½ | pint |
sour cream
|
*
|
| 12 | ounces |
chocolate chips
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 4 | each |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 118 | ml |
water
warm |
|
| 237 | ml |
sour cream
|
*
|
| 346.8 | ml/g |
chocolate chips
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Stir together first six ingredients.
Add the chips at the last moment so they won't get too crushed.
Pour batter into a greased and floured bundt pan.
Bake at 350℉ (180℃). for about 60 minutes or until a toothpick comes out clean.
Cool and sprinkle top with confectioner's sugar.
